Gleneagles Hotel recipe: Mulled Cider

Get into the Christmas spirit with this festive recipe for mulled cider from the Gleneagles Hotel.

Published: December 18, 2015
Categories: ,

1 Place all the ingredients, except the cider and maple syrup, in a
saucepan and heat, stirring well until the lemon juice starts to sizzle.

2 Add the cider and maple syrup and continue to heat over a low
to medium flame for 10 – 15 minutes, stirring occasionally.
Do not allow to boil.

3 Pour your liquid through a fine strainer to remove the cloves, cinnamon stick and any other solids.

4 This will keep in the fridge for up to three days and can simply be
reheated and served when required. It’s also delicious chilled and
served over ice!

5 For a non-alcoholic alternative, replace the cider with one litre of
good quality, cloudy, fresh apple juice.


  • 1 Cinnamon stick
  • The peel from two clementines or one
  • large orange
  • The peel from one unwaxed lemon
  • 2 tsp of finely grated, fresh ginger
  • 3 tsp maple syrup
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cloves
  • 50ml freshly squeezed lemon juice
  • 1 litre of good quality cider
  • (We use Cairn O’Mohr made with 100% Perthshire apples)
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